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Soya Chunks Manchurian Recipe- Soya Chunks Recipe

Soya Chunks Manchurian Recipe- Soya Chunks Recipe, an easy really different dish can serve as best starter or a side dish for any party or get together. The recipe with step by step cooking pictures follows.

In Manchurian there are two variants, one is dry and other one with gravy. Both variants are prepared by using common ingredients like corn flour, maida flour, capsicum, soy sauce, chili sauce, minced garlic, ginger, pepper powder, spring onion etc. Few recipes mainly in restaurants they use ajinomoto ( MSG) to increase the taste, but I used to avoid it due to health reasons. The taste can vary from mild spicy to hot and fiery based on the recipe and personal preference.

Soya Chunks is a defatted soy flour product, a by product of extracting soybean oil. It is often used as a meat annalogue or meat extender. It is quicker to cook, with a protein content far greater than that which comes from meat.

I have made this as a starter so made it semi dry, if you are serving as a side dish for fried rice, you can make it gravy type. So lets see how I made this easy tasty manchurian.

How to Make Soya Chunks Manchurian Recipe- Soya Chunks Recipe

Soak soya chunks in hot water and squeeze it after 5 minutes. Then boil water with salt in a sauce pan and cook the squeezed soya chunks for 2 minutes.

Drain out the water, allow it to cool. Then squeeze it and keep it aside. Now add in pepper powder, kashmiri chilly powder, red food color, ginger- garlic paste and very little salt. Combine well, let it sit for 15 minutes.

Now add in corn flour and maida, combine well if needed sprinkle very little water.